Chicago weather is typically finicky but this year February and March seem to have switched places. We had no snow in February but in March it made an appearance. Thankfully I was out of town so I didn’t have to experience it but for all those who are still living in the snow and cold of winter, this paleo soup will surely help.
If you didn’t already realize, cream soups are typically made with several types of dairy products. That means when you can’t, or choose not to consume cream, cow’s milk or any type of dairy products, it may seem like you’ll never be able to have a cream soup again.
Enter Home Cooking
When you cook meals from home and make your meals from scratch, you are in control of what you put in your meals.
In this case I used several different liquids including chicken bone broth, water and full fat canned coconut milk.
I have a recipe for beef bone broth here and if you’d like to make it chicken bone broth instead all you have to do is replace the beef bones with a couple pounds of pasture-raised chicken necks and backs, or chicken feet if you can get your paws on some, and it’s made exactly the same way. If you want to shake things up you could even mix some beef, pork, lamb and chicken meat & bone cuts together for a super flavorful mix.
I mentioned that I used coconut milk as well. I chose coconut milk to thicken the soup up a bit however it’s important to note that if you dislike the taste of coconut, there is such a small amount added to this recipe in comparison to the rest of the ingredients that you cannot even detect the coconut flavor. So no worries there. :)
Quick Weeknight Paleo Meals
If you’re running from place to place or just don’t have a lot of time during the week to make dinner this is a great dish to prepare. And if you want to make it even quicker you can even prepare it over the weekend and heat it up (or have it cold!) when you’re ready to eat.
Make It Vegan
This recipe is super adaptable to be prepared as a vegetarian or vegan dish. I chose to use Fatworks tallow since I had some on hand, but you can easily replace that with coconut oil or your favorite choice of fat.
Instead of chicken broth you can always use vegetable broth or no broth at all. Add additional water, if you don’t have either on hand and you’ll be good to go.
Just one reminder before I go, be sure to thoroughly clean your leek before you add them to this recipe. You can soak them cut or uncut in a bowl of water for a bit or you can do like me, the lazy way, and just slice them down the middle and rinse them under running water as a long stalk before transferring to the cutting board and slicing.
